Roast Chicken Pita Pockets Popular Recipes

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Roast Chicken Pita Pockets

"Inexpensive, first rate brief, first rate smooth, and top notch YUMMY! Great for snacks or meals. Honey-roasted chook sandwiches with all of the fixins'. If you cannot find honey roasted chook, just replacement any other form of roasted chook."

Ingredients :

2 honey-roasted skinless, boneless fowl breast halves
1 white pita bread
2 cups shredded lettuce
1 large onion, chopped
half of cup shredded Cheddar cheese
1/2 cup mayonnaise
half cup ketchup
half cup chili sauce
1 sprint hot pepper sauce
1 teaspoon lemon juice
1/four teaspoon ground black pepper

Instructions :

Prep : 15M	Cook : 3M	Ready in : 25M

Preheat oven to 250 ranges F (120 degrees C).
Heat pita breads in preheated oven for approximately 5 mins, or till slightly browned.
Meanwhile, in a massive bowl integrate the chicken, lettuce, onion, cheese, mayonnaise, ketchup, chili sauce, warm pepper sauce, lemon juice and floor black pepper. Mix well. (Note: If making this for youngsters, you may need to exclude chili sauce and hot pepper sauce.)
Slice hot pita breads round the edges to shape pockets; fill bread pockets with chicken mixture. Serve hot.

Notes :

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